Friday, 30 November 2012

PUMPKIN CHEESECAKE RECIPE

My friend recently ate this baked cheesecake dish in New York as part of
his Thanksgiving meal and said it was delicious. An avid cheesecake lover, I
had to make this Halloween dessert and it tastes yummy. It is the perfect way of using up
hollowed-out pumpkin purée.

Serves 6

Ingredients

12 oz / 340g cooked pumpkin or pumpkin puree

15 digestive biscuits

2oz / 60 g butter

8oz / 225 g caster sugar

3 large eggs

8 oz / 250 g mascarponi cheese

7 oz / 200 g cream cheese

90ml / 3fl oz double cream

1 tea spoon freshly grated nutmeg

1 tea spoon ground cinnamon

Method

Heat the oven to 170C/325F/Gas 3.

Crush the digestive biscuits to form fine crumbs.
Melt the butter and add to the biscuit crumbs. Place the mixture into a
cake tin and push down firmly with the back of a spoon. Place in the
fridge to chill for 30 minutes.

Place the
mascarpone cheese, cream cheese, pumpkin puree, sugar, cinnamon and nutmeg into
a bowl and mix thoroughly with a wooden spoon until smooth. Fold the beaten
eggs into the cheesecake mixture.

Pour the cheesecake mix onto the base and bake in
the oven for 90 minutes until the surface is set, but the underneath is still wobbly.

Let the
cheesecake cool in the tin and then place on a plate and chill overnight.